Another popular culinary extractions technique is juicing and blending. When chefs dice up fruits and veggies, they release that watery stuff within, actually the juices that contain the great natural flavor and health stuff straight from the ingredients. Fresh juices can be used as the foundation of smoothies, sauces, soups, and dressings, in addition to adding depth to flavor profiles of plant foods. Blending, however, can transform ingredients such as tomatoes, carrots, or avocados into rich purees that one can use in sauces, dips, and soups. Blending comes in handy particularly when makin